Easy Homemade Bread Bowls Recipe

Let’s Get Our Hands Doughy

Making bread bowls is like making edible dishes. Isn’t that clever? We start with the yeast. Mix it with warm water and a little sugar. Let it sit for 10 minutes. It will get all foamy and happy. That means it’s alive and ready to work!

I use a chopstick to stir the yeast. A spoon is too clunky. This matters because you want to wake the yeast up gently. Then your bread will rise tall and proud. What’s your favorite kitchen tool for mixing?

The Magic of Kneading

Now we add salt, oil, garlic powder, and flour. Stir it all in. The dough will be shaggy at first. Then you knead it on the counter. Push, fold, turn. Do this for about 5 minutes. It feels wonderful in your hands.

Your hands learn what the dough needs. Too sticky? Add a pinch of flour. This matters. You are connecting with your food. I still laugh at the time I forgot the salt. The bread tasted so flat! Fun fact: Kneading makes the dough strong by lining up tiny gluten strands.

A Cozy Nap for the Dough

Shape the dough into five round balls. Place them on a cornmeal-sprinkled pan. Cornmeal keeps them from sticking. It also gives a nice little crunch. Cover them with a warm, damp cloth. Let them take a nap in a warm spot.

They need to rest for about an hour. They will grow to twice their size! This waiting is important. It lets flavor develop. Doesn’t that smell amazing when they start to rise? What warm spot in your house is best for rising dough?

The Golden Bake

Heat your oven to 400 degrees. Bake the rounds for 15 minutes. Take them out. Mix an egg white with a tablespoon of water. Brush this wash over each loaf. It makes them shiny and golden.

You can add herbs or cheese on top now. Bake them 10-15 minutes more. Watch them turn a beautiful gold. Let them cool completely on a rack. A warm loaf is tempting, but cooling sets the crust. Do you prefer a plain crust or one with herbs?

Your Edible Bowl Awaits

Time for the best part! Cut a circle in the top of each loaf. Scoop out the soft bread inside. Leave a good thick wall for your soup. The bread you scoop out is a cook’s treat. It’s perfect for dipping.

Fill your bowl with something steamy and delicious. Every bite has bread and soup together. This matters because it turns a simple meal into a special event. It feels like a hug from the inside. What will you fill your first bread bowl with? I’d love to hear!

Ingredients:

Ingredient	Amount	Notes
Active dry yeast	0.50 ounce
Lukewarm water	2½ cups	75-80 degrees
Granulated sugar	1 teaspoon
Salt	2 teaspoons
Garlic powder	2 Tablespoons	or another seasoning
Vegetable oil	2 Tablespoons
Bread flour	6½ cups	can use regular all purpose flour
Cornmeal	1 Tablespoon
Egg white	1
Water	1 Tablespoon

My Cozy Kitchen Bread Bowls

Hello, my dear! It’s Anna. Come sit with me. Today, we’re making bread bowls. They are so much fun. You get to eat your soup and your bowl! My grandkids still giggle at that. The kitchen will smell wonderful. Doesn’t that smell amazing? Making bread is like a little science project. You watch the yeast come alive. It’s magic. Let’s make some magic together.

Step 1: First, we wake up the yeast. Pour the warm water into a big bowl. Add the yeast and sugar. Give it a gentle stir. Let it sit for 10 minutes. It will get all foamy and happy. I still laugh at that. It looks like a tiny science experiment! (Hard-learned tip: Your water should feel like a warm bath. Too hot and you’ll hurt the yeast!).

Step 2: Now, stir in the salt, garlic powder, oil, and half the flour. Mix it really well. I use a wooden chopstick. It works better than a spoon for sticky dough. The dough will be very shaggy and wet. That’s perfectly fine. We are just getting started here.

Step 3: Add the rest of the flour, a little at a time. Keep mixing after each addition. The dough will start to pull away from the bowl. Soon, it will be a soft, bouncy ball. Time to knead! Sprinkle a little flour on your counter. Push and fold the dough for 5 minutes. It’s like giving the dough a little massage.

Step 4: Spray your baking sheet. Sprinkle it with cornmeal. This gives a nice, crunchy bottom. Divide your dough into 5 round balls. Place them on the sheet. Cover them with a warm, damp cloth. Let them rise in a cozy spot for an hour. They will get big and puffy! What makes dough rise? Share below!

Step 5: Heat your oven to 400 degrees. Bake the bowls for 15 minutes. Take them out. Mix the egg white with a tablespoon of water. Brush this wash over each warm bowl. It makes them shiny and golden. You can add herbs on top now. Bake for 10-15 more minutes. Let them cool completely on a rack.

Step 6: The best part! Cut a circle in the top of each loaf. Pull off the “lid.” Scoop out the soft bread inside. Leave a good thick wall for your soup. Fill them up with something steamy and delicious. The empty bread is perfect for dipping. What a wonderful meal.

Cook Time: 30–35 minutes
Total Time: About 2 hours (with rising)
Yield: 5 bread bowls
Category: Bread, Soup

Three Fun Twists to Try

You can make these bowls your own. It’s easy to change the flavor. Here are three ideas I love. My neighbor gave me the cheese idea. It’s so good.

Cheesy Herb: Add a cup of grated cheddar cheese and two teaspoons of dried rosemary to the dough.

Everything Bagel: Brush with the egg wash. Then sprinkle heavily with everything bagel seasoning before the second bake.

Sweet Cinnamon: Swap the garlic powder for two teaspoons of cinnamon and a quarter cup of brown sugar. Perfect for fruit dip!

Which one would you try first? Comment below!

Serving Your Masterpiece

These bowls beg for something cozy inside. A creamy potato soup is my favorite. A thick, beefy chili is wonderful, too. For a party, fill one with spinach dip. Place your bread bowl right on a plate. Add a small green salad on the side. It makes a happy meal.

What to drink? A cold glass of apple cider is perfect. It’s sweet and tangy. For the grown-ups, a pale ale pairs nicely with the bread. It cuts through the richness. Which would you choose tonight?

Keeping Your Bread Bowls Fresh and Ready

Let’s talk about keeping your bread bowls happy. Cool them completely first. This stops soggy spots. Then, store them in a paper bag at room temperature for two days. A plastic bag makes the crust soft.

For longer storage, freeze them! Wrap each bowl tightly in plastic wrap. Pop them in a freezer bag. They will keep for a month. I once forgot a batch in my freezer for weeks. They were still perfect for a sudden soup night.

To reheat, thaw if frozen. Warm them in a 350-degree oven for 10 minutes. This brings back that fresh-baked feel. Batch cooking these bowls is a smart move. It makes a busy week feel simpler and cozier.

Having homemade food ready matters. It turns an ordinary meal into something special. Have you ever tried storing it this way? Share below!

Bread Bowl Troubles and Easy Fixes

Sometimes baking has little hiccups. Here are common fixes. First, if your yeast doesn’t foam, your water was likely too hot or cold. It should feel like warm bath water. I remember killing yeast with too-hot water years ago. We all learn!

Second, if your dough won’t rise, find a warmer spot. I put mine near the oven. A happy, rising dough means your bowls will be light and airy inside. This matters for the perfect soup-holding texture.

Third, if the crust is too pale, your egg wash is key. Brush it on evenly for a golden shine. A beautiful color makes the meal feel more festive. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?

Your Bread Bowl Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a good gluten-free bread flour blend. The texture will be a bit different but still tasty.

Q: Can I make the dough ahead? A: Absolutely. After the first rise, punch it down. Keep it covered in the fridge overnight.

Q: What can I use instead of garlic powder? A: Try dried rosemary or everything bagel seasoning. *Fun fact: my grandkids love an “everything” bread bowl for dip!*

Q: Can I make smaller bowls? A: Sure! Divide dough into 8 pieces. Just bake for a few minutes less.

Q: Any extra tip? A: Save the bread you scoop out! Make croutons or breadcrumbs. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these bread bowls. There is nothing better than homemade bread. It fills your kitchen with the best smell. I would love to see your creations.

Share a picture of your filled bowls with family or friends. It makes my day to see you baking. Have you tried this recipe? Tag us on Pinterest! Thank you for spending time in the kitchen with me.

Happy cooking!
—Anna Whitmore.